Oriental Style Sweet and Sour Meatballs nice meatballs make an excellent party appetizer, too. Keep hot in a chafing dish and have frilled picks handy.

Ingredients 

1 (16-ounce) can unsweetened pineapple chunks, packed in

natural juices

1 (10-3/4-ounce) can undiluted chicken broth

1/4 cup packed dark-brown sugar

1/4 to 1/2 cup white-wine vinegar or to taste

1 tablespoon soy sauce

1 tablespoon tomato ketchup

1/4 cup cornstarch

1 cup sliced green onion

3 green bell peppers, seeded, cut into 1-inch squares

Method 

Prepare Swedish Meatballs; set aside. Drain juice from pineapple into a large heavy skillet. Add chicken broth, brown sugar, vinegar, soy sauce, ketchup and cornstarch.

Whisk until blended. Stir over medium-high heat until mixture comes to a boil and thickens. Add onion and peppers. 

Cook 1 minute longer, stirring. Remove from heat.

Add pineapple and baked meatballs with pan juices. Heat to serving temperature or cool and reheat later. 

Makes 6 to 8 main-dish servings, 20 appetizer servings.